A great cookie and tasty snack! The pumpkin is an excellent source of vitamin A and beta carotene.
Ingredients
½ cup butter
1 cup honey/maple syrup/agave
2 eggs or egg substitute (¼ cup unsweetened applesauce = 1 egg, 1 tablespoon ground flaxseed + 3 tablespoons of water = 1 egg, ¼ cup mashed banana = 1 egg)
1 cup pumpkin
¼ cup milk
2½ cups flour
1 Tablespoon baking soda
¼ teaspoon sea salt
¼ teaspoon ginger
½ teaspoon nutmeg
2 teaspoons cinnamon
½ cup chopped roasted walnuts or sunflower seeds
Preheat oven to 375 degrees. Oil a cookie sheet.
In a large bowl, combine the flour, baking soda, salt, and spices. Stir in the nuts or seeds. In a bowl, whip together the butter, honey, eggs, milk, and pumpkin. Stir into the flour mixture until well blended.
Bake until golden brown, 10-12 minutes. Cool 2 minutes on the cookie sheet.
My personal variations:
I will use my own mix of wheat-free flours
I freeze the dough in cookie sized balls and then bake at my convenience for snacks.
Make a double batch and Enjoy!